1. Remove the flesh from the cooked chicken and cut into small pieces. 2. In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. 3. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. 4. Simmer, uncovered, for about 10 minutes until well reduced. 5. Strain and leave to cool. 6. Puree the chopped apricot halves in a blender or food processor or through a sieve. 7. Beat the cooled sauce into the mayonnaise with the apricot puree. 8. Whip the cream until it forms stiff peaks and fold into the mixture. 9. Season, adding a little extra lemon juice if necessary. 10. Fold in the chicken pieces. 11. Garnish with watercress or parsley to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
